This is a very popular meal, especially in South America, which consist of a dough with a filling -yes, simple, and delicious-. There are thousands of styles of empanadas with different doughs and fillings. Here we are sharing a Chilean recipe of a vegetarian empanada for you to enjoy.

The filling is a suggestion, but of course you can us other veggies, such as fried spinach, pepper, or tomato, especially when you have some of those leftovers that you don’t know how to use!

for 4 to 5 empanadas

2 cups of white flour
4 table spoons of olive oil
1 teaspoon of salt
1 cup of warm water (approximately)

1 cup of plant-based mince (soy, quark)
1 big onion
2 garlic cloves
2 teaspoons of cumin
2 teaspoons of chili flakes
3 teaspoons of oregano
Black olives (1 per empanada)
2 Boiled eggs
1 Raw egg
Sal and pepper (amount of your preference)


For the dough: In a bowl mix the flour with salt and the oil. Add the water and mix until you get a soft dough that does not stick to your fingers. Stretch the dough until you get a thin layer and cut it in circles (you can use a plate).

For the filling: cut the onion in small cubes and fry it with olive oil and small pieces of garlic until the onion looks golden. Add the plant-based mince of your preference, the chili flakes, cumin, oregano, salt and pepper.

Put one to two big spoons of the filling in each round piece of dough, one olive and two slices of the boiled egg. Fold the dough over, then fold the edges of each side, and lastly the edge of the front (you can see the picture). Before putting them in the oven, paint them with raw egg so they get a golden touch.

Keep them in the oven for 10-15 minutes at 180 °C. You can spread a little bit of flower on the tray, so they won’t get stuck.

Enjoy it!

Published by bruisedfoodclubuppsala

Non-profit organisation that saves food, reduces food waste and hunger and promotes sustainable food consumption.

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